Started research on the practical application of swallowing-adjusted food using rice flour
In May 2020, a research consortium consisting of national and public research institutes, universities, hospitals, flour milling companies, and swallowing food manufacturers was established, led by the National Center for Global Health and Medicine, and practical research for swallowing food began.
It is supported by the Research Program on Development of Innovative Technology, Bio-oriented Technology Research Advancement Institution, Japan.
・ We are establishing milling methods and cooking procedures suitable for swallowing food, investigating physical characteristics, and conducting clinical trials.
This research was supported by the research program on development of innovative technology grants from the Project of the Bio-oriented Technology Research Advancement Institution (BRAIN).